This rich and creamy slow cooker loaded baked potato soup with Cheddar cheese, hash brown potatoes, and bacon is comfort food at its finest.
Ingredients
- Philadelphia cream cheese: 1 pack (8 ounce pack, softened)
- Breakstone's or Knudsen Sour Cream: 1 container (16 ounce container)
- ground black pepper: 0.5 tsp
- milk: 4 cups
- ORE-IDA® Shredded Hash Brown Potatoes: 1 pack (30 ounce pack)
- Kraft shredded sharp Cheddar cheese: 1 pack (8 ounce pack)
- slices cooked OSCAR MAYER Bacon, crumbled: 8 piece
- green onions: 4 piece (sliced)
Metric Conversion
Stages of cooking
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Grease a slow cooker with cooking spray.
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Add cream cheese, sour cream, and pepper to the prepared slow cooker; blend well. Gradually stir in milk, then add potatoes, cheese, and bacon; mix to combine. Cover and cook on Low for 3 to 4 hours or High for 1 to 2 hours.
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Sprinkle with onions before serving.
